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The Art of Pastry Making: According to the French and English Methods, Including Cakes, Sweetmeats and Fancy Biscuit Baking, and All Kinds of Confectionery, Plain and Ornamantal: A Concise Practical Guide Prepared for the Use of Confectioners, Emile Herisse
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The Art of Pastry Making: According to the French and English Methods, Including Cakes, Sweetmeats and Fancy Biscuit Baking, and All Kinds of Confectionery, Plain and Ornamantal: A Concise Practical Guide Prepared for the Use of Confectioners,
Emile Herisse
180 pages
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | November 13, 2018 |
| ISBN13 | 9780353532564 |
| Publishers | Franklin Classics Trade Press |
| Pages | 180 |
| Dimensions | 156 × 234 × 10 mm · 258 g |
